Mix together, split between 4 greased muffin cups or drop onto cookie sheets in 4 even mounds, bake at 350 for 15-18 mins for muffins, about 10 minutes for biscuits.

Heat up a can of reduced sodium cream of chicken soup ($1.69) with half a can of water. Cut open biscuits and spoon the soup over them.

Total cost: $2.19 for 4 servings, about 275 calories each. Serve with veggies on the side. Can be doubled if needed for larger portions while still staying under $5. Adding a couple of tablespoons of wheat germ to the biscuits would give it more nutrition and substance for just a little bit more money.

This is ridiculously quick and simple, but my husband LOVES this soup and requests it all the time. I almost don't want to teach him how to make it, just to maintain the illusion of my being an excellent cook.

Red Lentil Soup

Easy to make with cheap pantry staples, this soup pairs well with a hunk of crusty bread on a rainy day. Or have it with brown rice for a complete protein. The soup is very flexible; the basic version is below, but I often thrown in veggies I have around, such as cauliflower or carrots. Serve with a dusting of smoked paprika if you have it. Freezes well.

Heat the olive oil on medium heat in a medium-sized pot. Add the onions, saute for a few minutes until translucent. Add the garlic and saute for a couple more minutes. Then add the cumin, ginger (optional), and chili powder. Cook for just a minute or two--don't burn the cumin. Throw in the lentils, water, and bouillon. (I use Better Than Bouillon vegetable flavor, which has a nice taste.) Bring to a boil, stir, reduce heat and simmer until lentils are cooked through. Scoop about half of the soup out into a separate bowl temporarily, and use an immersion blender to blend the soup remaining in the pot until it's smooth, then recombine the blended and non-blended halves in the pot. (If you don't have an immersion blender, you can leave it as-is for a chunkier soup, or blend half of the soup in a blender, taking care to allow steam to escape for safety.) Stir, salt to taste, and you're ready to eat!

We like a tofu stirfry... Stirfry any vegetables you have on hand (fresh or frozen), add in one box of tofu, and some stir fry sauce (one $2 bottle usually lasts for 2-4 meals if you water it down a bit). Make some rice and you're set!

Instructions
Begin to boil water for the noodles. Once the water reaches a full boil, add the noodles and cook according to the package directions (boil for 5-7 minutes).
While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce, and sriracha.
In a large skillet melt 2 tablespoons of butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and then add to the melted butter. Stir gently and cook through. Once the egg is done cooking, turn off the heat.
When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Also add the prepared sauce. Turn the heat on to low to evaporate excess moisture, and stir until everything is coated well with the sauce. Sprinkle the sliced green onions and cilantro leaves (whole) on top and serve!

Instructions
Begin to boil water for the noodles. Once the water reaches a full boil, add the noodles and cook according to the package directions (boil for 5-7 minutes).
While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce, and sriracha.
In a large skillet melt 2 tablespoons of butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and then add to the melted butter. Stir gently and cook through. Once the egg is done cooking, turn off the heat.
When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Also add the prepared sauce. Turn the heat on to low to evaporate excess moisture, and stir until everything is coated well with the sauce. Sprinkle the sliced green onions and cilantro leaves (whole) on top and serve!

This sounds yummy

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Cass, Married to Armando. Mother to Noah (11) & Luke (7) Ethan (2) & baby due Spring 2016
My angel Moses 9/15/01 to 2/21/02
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This is our meal plan for 5 days this week.There are three of us, but the kid eats like an adult.

We got a pork loin from Kroger. It was $1.79 pp and was a little over 4 pounds and the cost was $7.36. I put this in the crockpot with a can of chicken broth. I took meal 5's portion of meat and put it in the freezer. 5 days in the fridge weirds me out.

Some items are super hard to price out. I few sauces and such, I picked up from asian markets which are always cheaper than a regular store. We primarily shop at Aldi, and pick up specials at Kroger. Our rice, flour, and yeast all came from Sams in big bags. I am sure I am off a little one pricing (plus we are missing that pesky tax), but this is pretty close.